Greg's ghee rice
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quantity       ingredient       step
400g       Basmati rice
0.6 g       cloves      
1 g       cardamom kernels, husked      
3 g       cinnamon      
4 g       turmeric      
25 g       ghee      
750 g       water      
13 g       salt      


Wash the rice thoroughly and soak in water for 30 minutes. Drain, then warm in the ghee until translucent. Place the spices in a muslin sack, add salt, cover with water and boil until the water level drops to the level of the rice. Cover with a well-fitting lid, heat over a low flame for a further 30 seconds, then turn off the heat and leave for 20 minutes or more. Serve.

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